- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 306.0
- Total Fat: 8.9 g
- Cholesterol: 49.3 mg
- Sodium: 691.0 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 2.4 g
- Protein: 26.5 g
Ginger Peanut Chicken Salad WrapsSubmitted by: MREUTER
IntroductionCooking Light Recipe
We made these wraps for my daughter's wedding rehearsal picnic supper. Yummy! Cooking Light Recipe
We made these wraps for my daughter's wedding rehearsal picnic supper. Yummy!
1 tsp olive oil
6 - 4 oz skinned, boned chicken breast halves
1 cup chopped seeded peeled cucumber
3/4 cup chopped red bell pepper
1 1/2 Tlb sugar
1 Tlb minced peeled fresh ginger
3 Tlb fresh lime juice
1 Tlb low-sodium soy sauce
1/4 tsp salt
1/4 tsp ground red pepper
1 garlic clove, crushed
1/4 c creamy peanut butter
2 Tlb water
3 Tlb chopped fresh cilantro
8 - 8 inch flour tortillas
4 cups chopped romaine lettuce
1. Heat oil in a nonstick skillet over medium-high heat or preheat a George Foreman. Add chicken, cook 5 minutes on each side or until done. Remove chicken from pan; cool. Shred chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
2. Place sugar and next 6 ingredients in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each with 1/2 cup lettuce, and roll up.
Number of Servings: 8
Recipe submitted by SparkPeople user MREUTER.